Microwave-assisted drying of blueberry (Vaccinium corymbosum L.) fruits: Drying kinetics, polyphenols, anthocyanins, antioxidant capacity, colour and texture

出版年份 2016 全文链接

标题

作者

关键词

Vaccinium corymbosum, Microwave-assisted drying kinetics, Total polyphenols, Total monomeric anthocyanins, Antioxidant capacity, Colour, Texture

出版物

FOOD CHEMISTRY

Volume 212, Issue -, Pages 671-680

出版商

Elsevier BV

发表日期

2016-06-03

DOI

10.1016/j.foodchem.2016.06.003

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